My twist of this Swedish classic that I adore- skagen. Instead of shrimps, I’m making mine with tofu, sourcream, green apples for more sour & fruity crisp on a layer of roasted Jerusalem artichoke with a olive oil roasted freshly baked baguette. Totally plantbased and so freaking delicious that even meatarians will fall in love with this starter!
Ingredients
- 250 g tofu
- 1 x green apple
- 1 x red onion
- 200 g plant based sour cream
- 1 tbsp dijon mustard
- 70 g vegan caviar
- 1 handful fresh dill
- 1 pinch salt
- 1 pinch black pepper
- 1 x lemon
- 1 x french baguette
- 1 x jerusalem artichoke
Method
- Cut the Jerusalem artichoke into thin slices and lay them out on a baking tray lined with baking paper. Bake in the oven at 200 degrees for 10 minutes.
- Crumble the tofu, cut the apple, onion into small pieces and mix together with sourcream, dijon mustard, caviar (save some for garnish), dill, salt, black pepper, lemonjuice & zest.
- Toast the baguette in olive oil, add roasted jerusalem artichoke & the skagen. Garnish with vegetarian caviar, dill & enjoy!
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